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Recombinant Human Leucine-rich repeat-containing protein 17 (LRRC17), partial

Product Specifications

Product Name Alternative

(p37NB)

Abbreviation

Recombinant Human LRRC17 protein, partial

Gene Name

LRRC17

UniProt

Q8N6Y2

Expression Region

19-249aa

Organism

Homo sapiens (Human)

Target Sequence

RKASPGSVRSRVNHGRAGGGRRGSNPVKRYAPGLPCDVYTYLHEKYLDCQERKLVYVLPGWPQDLLHMLLARNKIRTLKNNMFSKFKKLKSLDLQQNEISKIESEAFFGLNKLTTLLLQHNQIKVLTEEVFIYTPLLSYLRLYDNPWHCTCEIETLISMLQIPRNRNLGNYAKCESPQEQKNKKLRQIKSEQLCNEEEKEQLDPKPQVSGRPPVIKPEVDSTFCHNYVFPI

Tag

N-terminal 6xHis-KSI-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Signal Transduction

Relevance

Involved in bone homeostasis. Acts as a negative regulator of RANKL-induced osteoclast precursor differentiation from bone marrow precursors.

Endotoxin

Not test

Purity

Greater than 85% as determined by SDS-PAGE.

Activity

Not Test

Form

Liquid or Lyophilized powder

Buffer

If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.

Reconstitution

We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

Molecular Weight

42.2 kDa

References & Citations

"Identification of LRRc17 as a negative regulator of receptor activator of NF-kappaB ligand (RANKL) -induced osteoclast differentiation." Kim T., Kim K., Lee S.H., So H.-S., Lee J., Kim N., Choi Y. J. Biol. Chem. 284:15308-15316 (2009)

Storage Conditions

The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. Generally, the shelf life of liquid form is 6 months at -20°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

Protein Length

Partial

Available Sizes

Frequently Asked Questions

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